Aloo gobi mattar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large cauliflower, cut into small florets and stem peeled and diced2 large onions, diced3 medium baking potatoes, scrubbed and chopped into 1-2cm chunks2 cups frozen green peas1 cup vegetable stock4 tablespoons olive or canola oil2 tablespoons fresh ginger, grated (including juice)2 tablespoons fresh ginger, peeled and finely minced5 garlic cloves, minced2 medium hot green chili peppers, minced (seeds included)2 teaspoons turmeric1 tablespoon garam masala2 teaspoons ground coriander1 teaspoon salt1/2 teaspoon white pepper (optional)1 teaspoon fenugreek seeds1 teaspoon ground cumin1 teaspoon cumin seedsjuice of 1/2 a lemon1/3 cup fresh coriander leaves (cilantro), chopped
Heat oil in a large wok or deep nonstick pan over high heat. Add the onions and cumin seeds, and cook until the onions are translucent. Then add the minced garlic, minced ginger and the chili pepper. Cook, stirring, for two minutes.
Add all remaning dry spices, including salt. Stir well, then immediately add the potato. Stir until coated in oil and spices. Turn heat down to medium and fry potato for 3-5 minutes, stirring frequently.
Add the stock, then put the lid on, lower heat to medium low and simmer for 15 minutes.
Add the cauliflower, grated ginger and lemon juice. Stir well, replace lid, turn heat down to low and let simmer for 10 minutes. If it's starting to stick, add 1/4 cup of water.
Add the frozen peas and stir. Cover and simmer another 10 minutes.
Turn off the heat, add half the fresh coriander leaves and stir well. Rest with the lid on for 10 minutes, then adjust salt and serve garnished with the rest of the coriander leaves.
Long grain brown rice or chappati, and mango chutney, make good accompaniments for this dish.
Serving Size: Makes 6 generous serves (about 2.5 cups, depending on size of cauliflower used)
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
Add all remaning dry spices, including salt. Stir well, then immediately add the potato. Stir until coated in oil and spices. Turn heat down to medium and fry potato for 3-5 minutes, stirring frequently.
Add the stock, then put the lid on, lower heat to medium low and simmer for 15 minutes.
Add the cauliflower, grated ginger and lemon juice. Stir well, replace lid, turn heat down to low and let simmer for 10 minutes. If it's starting to stick, add 1/4 cup of water.
Add the frozen peas and stir. Cover and simmer another 10 minutes.
Turn off the heat, add half the fresh coriander leaves and stir well. Rest with the lid on for 10 minutes, then adjust salt and serve garnished with the rest of the coriander leaves.
Long grain brown rice or chappati, and mango chutney, make good accompaniments for this dish.
Serving Size: Makes 6 generous serves (about 2.5 cups, depending on size of cauliflower used)
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 341.1
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 505.3 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 10.8 g
- Protein: 10.4 g
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